Pasta with Zucchini, Tomatoes, Bacon, and Feta

3/4 lb. short pasta (cook according to pkg. save 1/2 c of cooking water)
4 slices bacon, cooked and broken up
1 medium zucchini, halved and thinly sliced
1 summer squash, halved and thinly sliced
1 pint grape tomatoes
4 oz Feta, crumbled (about 3/4 c)
1/2 c fresh basil

Cook bacon. Add 1 T oil to bacon drippings and cook squash with salt and pepper. Toss until tender. Add zucchini, tomatoes, and pasta water to the pasta and cook over medium heat.  Tossing until tomatoes soften slightly.  Add feta and bacon and toss to combine. Sprinkle with basil.

From Karen Petersen

Goat Cheese and Basil Pasta

12 oz gemelli or other short pasta
3 C fresh basil leaves
1/2  olive oil
4 oz crumbled fresh goat cheese
1 summer squash, sliced
1 zucchini, sliced

kosher salt and pepper

Cook pasta as pkg directs. drain, and return it to the pot.  In a blender, pure 2 cups of basil leaves with the oil until smooth; pour through a fine-mesh sieve. Discard solids.  Toss pasta and basil oil, goat cheese, remaining 1 c basil leaves, 1/2 t salt, and 1/4 t pepper.

Thai Noodle Salad

1 lb chicken breast, cooked and shredded
1/2 lb angel hair pasta, cooked and drained
2 t sesame oil
6-12 oz bean sprouts
1/4 c chopped fresh basil
1/3 c chopped cilantro
1 english cucumber, cut into thin slivers
1/3 c chopped green onion
1/2 c coarsely chopped dry roasted peanuts

Dressing:
3/4 c white wine vinegar
3 T sugar
2 T fresh ginger grated
2 cloves garlic, minced
1/2 c soy sauce
2 T sesame oil
1-2 T red pepper flakes

Cajun Chicken Pasta

In a plastic bag, toss together:
3 t Cajun seasoning
10-15 chicken tenders

Then saute in a large skillet over medium heat, in 3 T butter.
Cut up chicken with spatula.

Add, and cook until done:
8 oz fresh mushrooms, sliced
1 green pepper, sliced
1 red pepper, sliced
2 green onions, sliced

Reduce heat, add, and heat thoroughly:
2 c heavy cream
1/2 t basil
1/2 t lemon pepper
1/4 t garlic powder
1/4 t salt
1/8 t pepper

Add 8 oz. cooked and drained pasta.

Toss. Heat through, and sprinkle liberally with Parmesan cheese.

Serve.

Poppy Seed Chicken and Vegetable Radiatori

Saute:
3 boneless, skinless chicken breasts; cubed
2 T soy sauce or Braggs
3 T butter

Then add to, (in a large bowl):
1 (12 oz) pkg. Tri-color Radiatori Pasta, cooked and drained
1 medium cucumber, chopped
1/4 red onion, chopped
2-4 fresh tomatoes, chopped
2 large carrots, chopped

Poppy Seed Dressing:
3/4 c canola oil
1/3 c balsamic vinegar
1 t salt
1/2 t dried, minced onion
1/4 c water
1/4 c sugar
1 t dry mustard
2 t poppy seeds

Pour over salad just before serving.

Spinach Tortellini Salad

Oh how I love this salad!

In a large bowl, mix:
3 c tortellini, cooked, drained, and cooled
1 lb. raw spinach
1/2 lb. grated Swiss cheese
6 strips bacon, cooked and crumbled
1 1/2 c fresh mushrooms, sliced
2 green onions, thinly sliced
1 c red cabbage, shredded

Dressing:
3/4 c oil
1/2 c apple cider vinegar
1/2 c sugar
1 T poppy seeds
1 t salt
1/2 t dried mustard
1 T chopped, dried onion

Add dressing just before serving. Toss.

Chicken Spinach Lasagne

Cook 3-4 boneless, skinless chicken breasts.
Thaw and drain 2 packages (10 oz each) frozen spinach

In a saucepan, saute:
1 medium onion, chopped
1 garlic clove, minced
1/2 c butter

Stir in:
1/2 c flour
1 t salt
Cook until bubbly.
Gradually stir in, and boil for one minute:
1 1/2 c milk
2 c chicken broth

Add, and then set pan aside:
2 c mozzarella, grated
1/2 c parmesan cheese, grated
1 t dried basil
1 t dried oregano
1/2 t pepper

In a bowl, combine:
2 c (16 oz) ricotta cheese
1 T fresh parsley, minced
2 c mozzarella, grated

Spread 1/4 of the warm cheese sauce into a greased 13X9 baking dish.
Cover with 3 lasagna (oven cooked, or cooked and drained) noodles.
Top with half or ricotta mixture, half of spinach, half of chicken.

Repeat layer.

Place 3 more lasagna noodles, and remaining cheese sauce on top.
Sprinkle with Parmesan cheese.

Bake at 350, uncovered, for 35-40 minutes.Let stand 15 minutes.
Make and extra to freeze for a later meal!

Yield: 12 servings

Shrimp Angel Hair Pasta

In a bowl, mix:
1-2 lbs. jumbo frozen peeled and de0veined shrimp
1/2 c dried parsley
2 tomatoes, chopped
3 cloves garlic
1 T dried rosemary
1 T balsamic vinegar
1/2 c olive oil
1 can whole olives
1 bunch green onions, chopped
salt and pepper to taste.

Place in heavy duty foil. Seal by folding tops and sides to seal tight. Bake at 400 for about 30-40 minutes.

Prepare angel hair pasta according to package.
When shrimp is done, pour over pasta. Sprinkle liberally with shredded Parmesan cheese. Toss. Serve.

Dijon Chicken Fettuccini

Saute:
2 T butter
1 lb. fresh sliced mushrooms
1 bunch green onions, sliced
4 boneless, skinless chicken breasts, cubed

Add:
2 c heavy whipping cream
3/4 c Dijon mustard
1 t pepper
1/4 t salt

Simmer for 4 minutes.

Add:
16 oz. fettuccine, cooked
1/2 c Parmesan cheese

Mix well and serve.

Olive Chile Pasta Salad

Combine in a bowl:
2 c pasta, cooked al dente
1 onion, chopped
1 red bell pepper, chopped
1 (6 oz) can sliced black olives
3 tomatoes, diced
1 (4 oz) can diced green chiles

In a separate bowl, whisk together:
1/4 c fresh cilantro, chopped
1/3 c distilled white vinegar
1 1/2 t garlic salt
1/3 c lemon juice
1/2 c canola oil
1 T white sugar
1 T chili powder

Toss pasta with dressing, and chill salad in refrigerator for awhile to bring out all of the flavors.

Can add avocados, or cubed cheddar cheese. (We love.)

Merle's Spaghetti Sauce

This spaghetti sauce recipe has been in my family lots of years.
I'll warn you that once you have it,
buying jarred sauces at the grocery store will never happen again.

Saute:
1/2 c chopped onion
1 lb ground beef or ground turkey
2 cloves minced garlic

Add:
4 c diced tomatoes (2 cans)
2 8 oz cans tomato sauce
1/4 c dried parsley
1 1/2 tsp oregano
1/2 t thyme
1 c water
1 bay leaf

Remove the bay leaf and enjoy with your favorite pasta.
Can freeze leftovers.

"Riga-Bony" (Fun for Halloween)

Cook 1/2 pkg. rigatoni pasta til al dente, drain, and put into a large bowl.

Add:
8 oz spaghetti sauce (Prego)
2 small cans V8 juice
2 cans diced tomatoes
1 can olives, drained

In a skillet, saute in 2 t olive oil:
1 small onion, medium diced
1 red or green pepper, medium diced
4 stalks celery, medium diced

Add to bowl.
In skillet, brown:
1 lb ground beef

Add to bowl, and combine together.

Mix:
4 oz mozzarella cheese, grated
1 egg
7 oz ricotta cheese

Pour 1/2 of pasta mixture into 9X13 pan.
Spread cheeses over the top.
Cover with rest of pasta.
Sprinkle top with mozzarella cheese

Cover pasta with foil.
You can either freeze now for a future meal,
or Bake 30-40 minutes at 375.